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Mango IPA

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Robinsonrx

Member
Joined
Jan 10, 2019
Messages
9
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Recipe Type
All Grain
Yeast
OYL-200
Yeast Starter
Nope
Batch Size (Gallons)
5
Original Gravity
1.046
Final Gravity
1.006
Boiling Time (Minutes)
60
IBU
39
Primary Fermentation (# of Days & Temp)
44 days around ambient temp of 70
Tasting Notes
Excellent beer! Mosaic is very prominent here. Mango is clearly present but not overwhelming. Citra and Amarillo work great to add additional tropical fruitness.
8.5 lbs 2-row
1 lb wheat
1 lb Vienna
.5 crystal 20
.5 victory

8g Columbus 14% 60min
1.5 oz Amarillo 8.6% 15min
1oz Cascade 0min
.5 Amarillo 1.5 citra 13.1% whirlpool
6lbs fresh, pasteurized Mango puree 29 days into fermentation.
2oz Mosaic 1oz Cascade .5oz citra added 6day after mango for 15day dry hop

Bottled with 4oz corn sugar.
 

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Robinsonrx

Member
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It had a slight mango tartness, but definitely not sour or sweet. It was more like a big juicy NEIPA. Definitely my best original recipe to date.
 

Ogilthorpe2

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HBT Supporter
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Curious about the mango purée ...Where did you get it? Was it canned, frozen, refrigerated? Or did you purée it yourself and “pasteurize“ it by cooking it?
 

Unicorn_Platypus

Urine I Pee... Eh?
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Oct 13, 2012
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Location
NYC
8.5 lbs 2-row
1 lb wheat
1 lb Vienna
.5 crystal 20
.5 victory

8g Columbus 14% 60min
1.5 oz Amarillo 8.6% 15min
1oz Cascade 0min
.5 Amarillo 1.5 citra 13.1% whirlpool
6lbs fresh, pasteurized Mango puree 29 days into fermentation.
2oz Mosaic 1oz Cascade .5oz citra added 6day after mango for 15day dry hop

Bottled with 4oz corn sugar.
Looks good, but 29 days ferment and 15 day dry hop is excessive

i would add the mango after 4 days just when fermentation starts to slow. This will help avoid O2 pickup. I would then let it go another 10 days in primary, dry hop and keg. Dry hopping more than 36 hours with pellets is a waste of time
 
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Robinsonrx

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Looks good, but 29 days ferment and 15 day dry hop is excessive

i would add the mango after 4 days just when fermentation starts to slow. This will help avoid O2 pickup. I would then let it go another 10 days in primary, dry hop and keg. Dry hopping more than 36 hours with pellets is a waste of time
Yeah, I don't disagree, but between work and a toddler sometimes things just get pushed back later than I intend.
 
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Robinsonrx

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Curious about the mango purée ...Where did you get it? Was it canned, frozen, refrigerated? Or did you purée it yourself and “pasteurize“ it by cooking it?

Store bought mangos. Peeled, chopped, and pureed in blender. Heated to about 150 for about 15 mins. Cooled then added straight into fermentor.
 

Ogilthorpe2

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HBT Supporter
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Store bought mangos. Peeled, chopped, and pureed in blender. Heated to about 150 for about 15 mins. Cooled then added straight into fermentor.
Cool thanks. That’s exactly how I imagined it happening. Going to try this as soon as I bottle the SMASH current occupying my fermenter.
 
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